The Great American Slow Cooker Book: 500 Easy Recipes for Every Day and Every Size Machine

The Great American Slow Cooker Book: 500 Easy Recipes for Every Day and Every Size Machine

Bruce Weinstein, Mark Scarbrough

Language: English

Pages: 512

ISBN: 038534466X

Format: PDF / Kindle (mobi) / ePub


The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot.

Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braised meats, succulent vegetables, sweet jams and savory sauces, decadent desserts. This is the slow cooker book to end them all.

 

 

 

 

 

 

 

 

 

 

 

 

fresh ginger Stir all the ingredients in a slow cooker, then cover and cook on low for 10 hours, or until the rice has partially dissolved into a thin gruel. TESTERS’ NOTES • By swamping long-grain white rice with plenty of water and cooking the mixture for a very long time with low heat, you’ll create a rich and starchy, if thin, rice porridge. • This cereal is sometimes called “congee,” eaten by Chinese immigrants on their way to work in North America. The recipe replicates a Cantonese

and tomatoes are an excellent, Old World trio—a savory indulgence in this easy sauce. • Although the fillets needn’t be submerged, they shouldn’t be sitting on top of the sauce. Make little wells with a spoon, then settle the fish into those indentations, spooning a little of the sauce over them. Or you can simply slide them into the sauce, thinner end first. INGREDIENTS EXPLAINED Thick white-fleshed fish fillets include cod, scrod, haddock, grouper, sturgeon, sea bass, black cod (or sable),

1½ ounces (about � cup) fresh shiitake mushrooms, stems removed, the caps thinly sliced 4 cups cubes of Italian bread, � inch, toasted � tsp dried sage � tsp dried thyme � tsp salt � tsp ground black pepper Up to � cup low-sodium vegetable broth 1 large eggs 4- TO 5½-QUART � ounce dried mushrooms, preferably porcini 2 cups boiling water, for soaking the mushrooms 2 tblsp unsalted butter � cup (about 1 small) chopped yellow onion 6 ounces (about 2 cups) cremini or brown button

1 tblsp honey � tsp salt � tsp ground black pepper 4- TO 5½-QUART 1¼ pounds carrots, cut into 1-inch segments 1¼ pounds parsnips, peeled and cut into 1-inch segments 1¼ pounds turnips, peeled and cut into 1-inch chunks � cup (about 1 small) chopped red onion 3½ tblsp dry vermouth 3½ tblsp olive oil 3½ tblsp balsamic vinegar 5 tsp honey � tsp salt � tsp ground black pepper 6- TO 8-QUART 1¾ pounds carrots, cut into 1-inch segments 1¾ pounds parsnips, peeled and cut into 1-inch

massaman, or Moslem). Rather than using a packaged Thai curry paste, we went all out and built the curry from scratch. • Use only fresh lemongrass or jarred lemongrass packed in water, not dried lemongrass. If there are any dried-out or desiccated bits on the spears, peel them off until you get down to a moist core. • Use white potatoes like Irish creamers, not the starchier Russets or baking potatoes. INGREDIENTS EXPLAINED Tamarind paste is the boiled down, sticky, sweet-and-sour juice from

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